Monday, September 1, 2008

This is the lazy way to make fish. My brother and his wife (Hi Andy! Hi Karen!) went to Italy this summer and brought us back a bottle of genuine Italian pesto.I put it in the crockpot.

The Ingredients.--1 to 2 pounds of white fish. I used Sole.--bottled pesto--shredded Parmesan cheese--foil

The Directions.

Spread out a layer of foil on the counter top. Put a piece of fish in it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan.

Fold over the foil to create a little packet.Put the packet in the crockpot.

Continue to layer in foil packets until you run out of fish.

If you are feeling spunky, go ahead and layer in some asparagus, spinach, squash, zucchini, or some other vegetable you feel goes well with fish.

I fit 4 large foil packets into a 6 quart crockpot, and could have added a few extra.

DON'T add water. I promise it will cook.Cover and cook on LOW for 3-4 hours. You really should check it after 3 hours. The fish is done when it is fully white and flakes nicely with a fork. The stuff on the bottom will cook the same as the stuff on the top.

The Verdict.

Moist, delicious, flaky fish. With no fish smell!My 6-year-old ate two platefuls and decided that she was only going to eat fish from now on. Every day (just in case I didn't realize from now on meant every day...).

Just being back and not having had to go round to the Supermarket we did a raid of the freezer and store cupboard and found that we had some Salmon and Red Pesto....Kate put it all together just as you said and it was great!!

Thank you so much for your blog! I don't usually enjoy cooking because I just don't have enough time with two little ones running around. I've been watching your blog for a while now and I finally decided to take the dive and I made this recipe tonight. I used Tilapia and it was AWESOME! I can't believe it was sooooo easy! I am totally stoked to go find some more recipes to try later this week! Thank you so much for your blog!

OH, and I put my fish in thawed today and I think we took it out at about 3 1/2 hours and it was fine.

Yummy!! I made this tonight with frozen flounder. I just had a small bit of pesto left and so I did not put it on the one for my three year old. All the pieces turned out great...and clean up with a snap:)

This is a great recipe! The fish I used was blue hake, which I buy occasionally from our Schwann's man. You were right - no fishy smell. The whole family liked this one, so I'll definitely make it again.

I didn't have pesto, so I just used Italian dressing seasoning mix, olive oil, dried basil and, of course, the parmesan.I just sprinkled it all over the fish, and did the pockets. The fish was frozen solid, so it took 6 hours on low. There were 4 pockets, with a total of about 2 lbs of sole fillets.My kids (3,5 and 8) LOVED IT!!!!They don't even eat fish sticks. This is the very first kind of fish that they liked, and ate a lot of it.Thank you so much for the idea!!!

Yum!! I made this last night with tilapia and it was delicious. The fish was fresh, not thawed, and I took it out after about 2 hours & 45 mins. It was perfect. I also made foil packets of broccoli topped with a dab of butter and threw them in too. Awesome, and no pots and pans to wash!!

I made this tonight with Whiting. Came out excellent! I made a large amount of pesto over the summer and am glad I now have a use for it! =)

I am a dip and didn't start this until 2 hours before dinner. I started with frozen fish filets, placed on the rack that came with my slow cooker (I don't have a large crockish slow cooker. Mine can go on the stove, so the heat source only comes from the bottom). After 90 minutes on medium, the filets were still cold, so in an act of desperation, I poured enough nearly boiling water to cover the bottom of the crock and cranked it to high. Half an hour later (long enough to boil water and cook a half a pound of Tinkyada pasta) I pulled it out. Perfect! Moist, cooked through and yummy. My husband even liked it, and he hates fish.

Nobody tried this with parchment paper? Well, maybe I will. I have some whiting filets in the freezer and some homemade pesto in the fridge. Best thing about whiting is you can call it "Chilean Hake" and it sounds fancier. Pesto is easy to make - just shove a bunch of fresh basil leaves, olive oil, fresh garlic cloves (microwaved to pasteurize), grated cheese and pine nuts into a food processor, blend and serve/jar.

I forgot to tell you, after you helped me with the timing and the veggie packet info, that these were wonderful!! I used tilapia and even my mom liked it. She loves sea food but doesn't usually like any way I prepare tilapia, but she loved it!

Okay, so, for working girls - I wonder if this would work. Put slow cooker on a Christmas tree light timer (I don't have a set-ahead version). Put frozen fish packets in when I leave at 6:30am. Have the timer come on at 3pm, fish should be ready when I arrive at 6:30pm? That's nine hours of thawing fish...don't think it will work. :-(

Yeah, fish in the crock pot doesn't really work if you're out all day. However, it's a good one for the weekend - incredibly easy but really feels like a special dinner. We had sole for dinner in a foil packet with butter, orange west and coriander seeds, with potatoes and carrots under it so no need to cook sides. So good it sent me back into the archives here looking for more ideas! Fish in the crock pot = fabulous.